French Toast

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“French Toast”

If you’re looking for the best French toast recipe on the internet, you’ve come to the right place. This tender, fluffy, and indulgent recipe comes together quickly and easily with just five ingredients you already have on hand. 

How do you know it’s good? Because this deliciously easy recipe has earned nearly 2,000 rave reviews from the Allrecipes community. Happy home cooks call it a “definite keeper” and “a Sunday morning favorite” (among many other ringing endorsements). 

Here’s everything you need to know about making the best French toast of your life, including the best bread to use and what ingredients you need. Plus, get our best storage secrets and freezer hacks.

How to Make French Toast

It’s easier than you think to make restaurant-quality French toast in the comfort of your own kitchen – you just need a skillet, a few staple ingredients, and a good recipe. That’s where we come in!

Best Bread For French Toast

French toast is traditionally made with day-old slices because they absorb the eggy mixture better than fresh ones (and this method prevents waste – it’s a win-win). Of course, a slightly stale loaf is certainly not a requirement. If you only have fresh bread on hand, that’ll work just fine. 

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French Toast Ingredients

Every home cook has their own twist on basic French toast, but most variations contain the following ingredients:

White BreadThick-cut bread is the base for all French toast. Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones. 

EggsWhen it comes to French toast, eggs are essential. The proteins solidify once they’re heated, which binds the batter together and ensures a rich texture. The fat, meanwhile, adds extra creaminess.  

MilkYou can technically use any liquid to make French toast, though milk is most popular. Not only does milk add the necessary moisture, but the fat gives the batter extra richness. This recipe calls for whole milk because it creates the ideal texture. You can easily substitute half-and-half, cream, or your favorite alternative milk – full-fat varieties will produce the creamiest consistency. 

Vanilla and CinnamonThe best French toast is warm, cozy, aromatic, and sweet. The cinnamon and vanilla in this recipe are optional, but we definitely recommend using them for the most delicious experience. You could even add a little nutmeg or sugar if you feel like it.

Butter Like so many of the most decadent foods, the best French toast is made with butter. If your French toast has the tendency to burn, try frying the batter-soaked bread in a combination of butter and oil. 

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Is French Toast Really French?

Nope! French toast (pain perdu in French) isn’t actually from France. Legend has it that a man named Joseph French from the U.S. created the sweet breakfast dish in 1724 and named it after himself. However, that’s probably not true: People were frying milk- and egg-soaked bread in Ancient Rome, according to early recipes. 

It’s more likely that modern French toast was invented by 15th-century cooks who were on a mission to use up stale bread. 

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How to Store French Toast

Let your leftover French toast cool completely, then place it in an airtight container (such as a zip-top bag or a reusable storage container). Store it in the fridge for about one to three days. 

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Can You Freeze French Toast?

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Allrecipes Community Tips and Praise

“I used fresh French bread with this recipe,” says ATOMICLUSH. “It came out quite good. I added a little bit of sugar to the recipe to give it a little sweetness and I topped it off with powdered sugar!”

“Fast and easy, and made with ingredients you already likely have in the house,” raves JENNYDEVALL.

“This recipe is really good and easy, and you can even make it with cheap sandwich bread if that’s all you have on hand,” according to Bryan R. “The key to this recipe is not to soak the bread too much. Put your slice in the mixing bowl, flip it right over, and then put it on the griddle. I experimented with soaking the bread more, and it ends up being soggy and undercooked.”

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